Ingredients

The following ingredients have 10 Servings
  • 7 tablespoons unsalted butter, more for waffle iron
  • 1 large ripe banana, peeled and sliced into 1/2-inch-thick rounds
  • 2 tablespoons bourbon
  • 1/2 cup maple syrup
  • 50 grams toasted chopped pecans (1/2 cup), optional
  • 160 grams all-purpose flour (1 1/4 cups)
  • 100 grams finely ground cornmeal (3/4 cup)
  • 15 grams sugar (1 tablespoon)
  • 8 grams baking powder (1 teaspoon)
  • 5 grams fine sea salt (1 teaspoon)
  • 3 grams baking soda (1/2 teaspoon)
  • 1 cup sour cream or Greek yogurt
  • 1 cup whole milk
  • 4 large eggs, separated

Instruction

  • Melt 5 tablespoons butter either on the stove or in the microwave. Set aside.
  • In a medium skillet over medium-high heat, melt remaining 2 tablespoons butter until foam subsides. Add bananas in a single layer. Cook, without moving, until undersides are golden brown, 2 to 3 minutes; flip and brown other side, 2 to 3 minutes more. Transfer to a bowl.
  • Add bourbon to pan and let simmer until mostly evaporated, about 1 minute. Pour in syrup and nuts; simmer until just heated through. Pour syrup onto the bananas and cover to keep warm (or reheat just before serving).
  • In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together sour cream or yogurt, milk, melted butter and egg yolks. Fold wet ingredients into dry ingredients.
  • In a mixer fitted with the whisk attachment, whip the egg whites until they hold stiff peaks. Immediately fold into batter.
  • Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep warm in a 200-degree oven until ready to serve. Serve with banana syrup on top.